Chicago's Sweet Candy History (Images of America)

Leslie Goddard did a great job covering the history of the famous candy makers in Chicago. I enjoyed the photos, stories and other tidbits of information regarding the manufacturers of Wriggley's Spearmint Gum, Baby Ruth candy bar, Cracker Jacks, et cetera. This is a great book for research or just quenching one's curiosity about how our favorite sweet meats were created.

If you're a fan of candy, this is a must read for you, and if you love Chicago history, it's a double whammy! At one time, Chicago was home to more than 100 candy companies, employing over 25,000 workers. It started out mainly with hard candy as it would not melt in the days before air-conditioning, and once it appeared, chocolate entered the scene. Then it carried on and truly amazed me with the huge variety of candy made here, from my fave, Baby Ruth, to Mars, to Tootsie Roll. The book is filled with a plethora of photos, taking us through 150 years of candy-making in Chicago and the unique camaraderie of the folks who did it all. This book is a good interesting read and will sort of be a trip down memory lane, as it reminds you of extinct candies; such as The Lindy Bar and the Reggie Bar. I listened to Ms Goddard being interviewed on WGN radio. She's not only a gifted entertaining writer, but very interesting and personable to listen to!

Goddard has compiled a fascinating collection of images that offer a glimpse into the history of American candy. Since the 1920s, Chicago has reigned as the epicenter of candy, and in this book we get a look at the people, businesses, and confections that made Chicago a candy town. Goddard's commentary on the images tells a story in snap-shots that is fun for browsing, and also rewards more attentive reading. Candy fans will definitely want a copy of this book. But it is also a book that adds another dimension to the broader picture of forces and ideas shaping the American food industry in the twentieth century. Readers interested in pop culture, snack foods, and food history will find much to munch on in these pages.

A bit more commentary would have been nice.

Highly recommended reading